Italian Focaccia Bread with Olive Oil, Rosemary and Garlic
An Italian flatbread seasoned with olive oil, rosaremary. and garlic and topped with Parmesan cheese.
For the Bread:
- 7.5 ounces water 1 cup + 3 Tbsp at 80 degrees
- 3 Tbsp butter
- 3 cups bread flour
- 2 Tbsp dry milk
- 3 ½ Tbsp sugar
- 1 tsp salt
- 2 tsp Active Dry Yeast or 1 & 1/2 Tsp Bread Machine/Fast Rise Yeast
- 2 Tbsp Olive Oil
- 4 Tbsp Grated Parmesan Cheese
- 2 tsp rosemary leaves leave whole or just one rough chop
- 1 tsp garlic salt
- Olive Oil to drizzle
For the Dipping Oil:
- Olive Oil
- Sesame Seeds toasted
To Make the Bread
Select Dough cycle if using a bread machine and follow instructions for your machine.
When cycle is complete; remove the dough from the bread maker and place onto a floured surface. Let it rest for 15 minutes.
Knead dough about one minute then roll it into a rectangle to fit a jelly roll pan or large cookie sheet with sides.
Using vegetable oil, lightly grease the bottom and sides of pan, put dough into pan and press the dough evenly into pan forming an edge.
Cover and let rise in a warm, draft free place for 20-30 minutes until slightly risen.
Using handle of wooden spoon, gently make indentations in dough at every inch.
Brush dough with olive oil, sprinkle with salt, rosemary leaves and Parmesan cheese.
Bake in preheated 400 degree oven for 15 minutes or until nicely browned. Remove from oven and drizzle additional olive oil over top of bread.
Cool slightly and cut into squares for serving. Best served warm.
Calories: 371kcal | Carbohydrates: 53g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 889mg | Potassium: 102mg | Fiber: 2g | Sugar: 8g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg